Toasted Marshmallow Brownies
Inspired by techniques from America's Test Kitchen.
A large tray of cocoa brownies finished with toasted gelatine-free mini marshmallows.
Always check the labels of the products you use.
Method
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Equipment
- 23 x 33 cm metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 226 kcal |
| Protein | 2.5 g |
| Carbohydrate | 32.9 g |
| of which sugars | 22.4 g |
| of which free sugars | 22.3 g |
| Fat | 9.9 g |
| of which saturates | 2.8 g |
| Fibre | 1.1 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Brownie
- 150 ml boiling water
- 60 g unsweetened (100%) chocolate, finely chopped
- 30 g Dutch-process cocoa powder
- 450 g caster sugar
- 135 g neutral oil (rapeseed or sunflower)
- 2 large eggs, at room temperature
- 2 large egg yolks
- 55 g unsalted butter, melted
- 2 tsp vanilla
- 250 g plain flour
- 4.5 g fine sea salt or table salt about ¾ tsp
Topping
- 140 g gelatine-free (vegetarian) mini marshmallows check the label
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the large tin, leaving paper overhanging.
- 2
Bloom. Pour the boiling water over the chopped chocolate and cocoa and whisk until smooth.
- 3
Batter. Whisk in the sugar, oil, eggs, yolks, melted butter and vanilla, then fold in the flour and salt until just combined.
- 4
Bake. Pour into the lined tin, level it and bake for 28-32 min; a cocktail stick should come out with a few damp crumbs.
- 5
Toast. Scatter the marshmallows over the hot brownie and return to the oven for 3-4 min, until puffed and lightly golden. Watch closely, as they catch quickly.
- 6
Cool. Cool completely, then cut into 24 with an oiled knife.
Storage
Store airtight at room temperature for up to 3 days.
